Chicken Sates with Peanut Dipping Sauce

1. 1

   Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.

2. 2

   In a blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool.

3. 3

   The marinade may be made 2 days in advance and kept covered and chilled.

4. 4

   In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours.

5. 5

   (Do not let the chicken marinate longer or the meat will break down.)

6. 6

   Make the dipping sauce.

7. 7

   Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the sates with the dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.